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Crab Meat Seafood Soup

by Praveen Kumar

Chicken Stock – 2 1/2 cups
Fish – 20 gms, sliced
Prawns – 20 gms, sliced
Mushrooms – 5 gms, sliced
Carrots – 5 gms, sliced
Crabmeat – 10 gms
Salt to Taste
Oyster Sauce – 1 tsp
Egg – 1/2, whisked
Cornflour – 1 tsp
Chinese Wine – 1 tsp
Green Coriander – 1 tsp, chopped

1. Heat 1 cup of chicken stock in a pan.
2. Blanch the fish, prawns, mushrooms and carrots.
3. Remove and keep aside.
4. Heat the remaining chicken stock in another pan.
5. Add the blanched fish, prawns, mushrooms and carrots along with the crabmeat, salt and oyster sauce.
6. Cook for a few minutes.
7. Add the egg through a strainer and thicken with cornflour dissolved in water.
8. Stir in the Chinese wine and remove from the heat.
9. Serve hot, garnished with green coriander.

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